Bánh bò (Honeycomb Cake)
A spongy and slightly sweet cake with a characteristic honeycomb-like structure. Fermented rice flour gives it a unique flavor and texture.
Ingredients
- 1 cup Rice flour
- 1/2 cup Tapioca starch
- 3/4 cup Sugar
- 1 can Coconut milk
- 1 tsp Active dry yeast
- 1/4 cup Water
- 1/2 tsp Vanilla extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Dissolve yeast in warm water. Let stand for 5 minutes.
- 2In a large bowl, combine rice flour, tapioca starch, and sugar.
- 3Gradually add coconut milk, stirring until smooth. Add the yeast mixture and vanilla extract.
- 4Cover the bowl and let the batter ferment at room temperature for 3-4 hours.
- 5Preheat oven to 175°C. Grease and flour a baking pan.
- 6Pour the batter into the prepared pan and bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 7Let cool completely before slicing and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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